PEACHES & CREAM CHEESECAKE

October 20, 2014
Rachel Schultz

A PEACHES & CREAM CHEESECAKE. Please excuse me while I let those words of decadence wash over me. Okay, back to reality. Luxury in the form of a pie pan is on its way with only a few minutes of prep time.

PEACHES & CREAM CHEESECAKE from Rachel Schultz

PEACHES & CREAM CHEESECAKE
Serves 1 pie

1 pie crust
16 ounces cream cheese
2/3 cup sugar
1/2 teaspoon salt
1 egg
2/3 cup heavy cream
1 teaspoon vanilla
2 tablespoons cornstarch
2 tablespoons flour
4 peaches, sliced
2 tablespoons cornstarch
1/2 cup sugar
2 tablespoons butter
3/4 cup heavy cream

Preheat oven to 325 degrees. In a saucepan, stir together peach slices, 2 tablespoons cornstarch, 1/2 cup sugar, 2 tablespoons butter, and 3/4 cup heavy cream. Simmer for 10 minutes.

Meanwhile, combine cream cheese, 2/3 cup sugar, salt, egg, 2/3 cup heavy cream, vanilla, 2 tablespoons cornstarch, and flour in a blender. Lay pie crust into pie baking dish. Layer contents of blender and peach mixture into crust.

Bake for 40 minutes. Allow to cool and refrigerate for 4 hours.

PEACHES & CREAM CHEESECAKE
 
Author:
Serves: 1 pie
Ingredients
  • 1 pie crust
  • 16 ounces cream cheese
  • ⅔ cup sugar
  • ½ teaspoon salt
  • 1 egg
  • ⅔ cup heavy cream
  • 1 teaspoon vanilla
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 4 peaches, sliced
  • 2 tablespoons cornstarch
  • ½ cup sugar
  • 2 tablespoons butter
  • ¾ cup heavy cream
Instructions
  1. Preheat oven to 325 degrees.
  2. In a saucepan, stir together peach slices, 2 tablespoons cornstarch, ½ cup sugar, 2 tablespoons butter, and ¾ cup heavy cream. Simmer for 10 minutes.
  3. Meanwhile, combine cream cheese, ⅔ cup sugar, salt, egg, ⅔ cup heavy cream, vanilla, 2 tablespoons cornstarch, and flour in a blender.
  4. Lay pie crust into pie baking dish. Layer contents of blender and peach mixture into crust.
  5. Bake for 40 minutes. Allow to cool and refrigerate for 4 hours.

Adapted from The Beeroness.

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